Beef Tongue Tacos Recipe

Beef tongue: A unique and tender cut of meat that becomes incredibly flavorful when slow-cooked.

Onion: Adds a subtle sweetness and depth of flavor to the cooking broth.

Garlic: Infuses the broth with a rich, aromatic flavor.

Salt: Enhances the natural flavors of the beef tongue and other ingredients.

Cilantro: Fresh and vibrant, it adds a burst of color and flavor as a garnish.

Corn tortillas: The perfect vessel for serving the tender beef tongue.

Salsa: Adds a spicy and tangy kick to the tacos, choose your favorite variety.

When preparing beef tongue, it's crucial to ensure it is thoroughly cleaned. Rinse the tongue under cold water to remove any impurities. During the simmering process, make sure to skim off any foam that rises to the surface to keep the broth clear. After cooking, while the tongue is still warm, peeling off the skin will be much easier. Use a sharp knife to make an initial cut, then you can usually pull the skin away with your fingers. This will give you a tender and flavorful meat perfect for your tacos.

• beef tongue - Substitute with beef brisket: Beef brisket has a similar texture when slow-cooked and can absorb flavors well, making it a good alternative for tacos.

• beef tongue - Substitute with pork shoulder: Pork shoulder, when cooked properly, can be shredded and has a rich flavor that works well in tacos.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different but pleasant taste to the dish.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a unique twist to the recipe.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity and flavor profile.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor and add a bit of sweetness to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the tacos.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, providing a slightly different mineral flavor.

• cilantro - Substitute with parsley: Parsley can provide a fresh, slightly peppery taste and is a good alternative for those who do not like cilantro.

• cilantro - Substitute with mint: Mint can add a refreshing and unique flavor to the tacos, offering a different but pleasant garnish.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are a common alternative and provide a different texture and flavor.

• corn tortillas - Substitute with lettuce wraps: Lettuce wraps can be used for a low-carb option, providing a fresh and crunchy alternative.

• salsa - Substitute with pico de gallo: Pico de gallo offers a fresh and chunky texture with similar flavors to salsa.

• salsa - Substitute with guacamole: Guacamole can add a creamy and rich flavor, complementing the other ingredients in the tacos.

• Allow the beef tongue to cool completely before storing. This helps maintain its texture and flavor.
• Place the sliced beef tongue in an airtight container or wrap it tightly in plastic wrap. This prevents it from drying out and absorbing other odors from the fridge.
• Store the beef tongue in the refrigerator for up to 3-4 days. Ensure it is kept at a consistent temperature to avoid spoilage.
• For longer storage, freeze the beef tongue. Place the slices in a single layer on a baking sheet and freeze until solid. This prevents the slices from sticking together.
• Once frozen, transfer the beef tongue slices to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the beef tongue in the refrigerator overnight. This gradual thawing helps retain its texture and flavor.
• Reheat the beef tongue gently in a skillet over medium heat or in the microwave. Avoid overcooking to maintain its tenderness.
• Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred.
• Assemble the beef tongue tacos with freshly chopped cilantro and your choice of salsa. Enjoy the vibrant flavors and textures.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the sliced beef tongue in the skillet and cook for 2-3 minutes on each side, until heated through.
  4. Warm the corn tortillas in another skillet or directly over a gas flame for a few seconds on each side.
  5. Assemble your tacos with the reheated beef tongue, chopped cilantro, and your favorite salsa.

• Microwave Method:

  1. Place the sliced beef tongue on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Warm the corn tortillas in the microwave for about 20 seconds.
  5. Assemble your tacos with the reheated beef tongue, chopped cilantro, and your favorite salsa.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sliced beef tongue on a baking sheet lined with aluminum foil.
  3. Cover with another piece of foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Wrap the corn tortillas in foil and place in the oven for the last 5 minutes of heating.
  6. Assemble your tacos with the reheated beef tongue, chopped cilantro, and your favorite salsa.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the sliced beef tongue in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Warm the corn tortillas in a skillet or directly over a gas flame.
  5. Assemble your tacos with the reheated beef tongue, chopped cilantro, and your favorite salsa.

• Large pot: A large pot is essential for boiling the beef tongue and ensuring it is fully submerged in water.

• Tongs: Tongs are useful for handling the hot beef tongue when removing it from the pot.

• Cutting board: A cutting board provides a stable surface for slicing the beef tongue after it has been cooked and peeled.

• Sharp knife: A sharp knife is necessary for slicing the beef tongue into thin strips.

• Measuring spoons: Measuring spoons are used to accurately measure the salt for seasoning the water.

• Serving platter: A serving platter is ideal for arranging the sliced beef tongue before serving.

• Small bowls: Small bowls can be used to hold the chopped cilantro and salsa for easy access during assembly.

• Tortilla warmer: A tortilla warmer helps keep the corn tortillas warm and pliable for serving.

• Peeler: A peeler is useful for peeling the onion and garlic cloves.

• Colander: A colander is handy for rinsing the beef tongue under cold water before cooking.

Pre-cook the tongue: Cook the beef tongue a day ahead and store it in the fridge. This way, you only need to slice and heat it when ready to serve.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of simmering for hours. The tongue will be tender in about 1-1.5 hours.

Pre-chop garnishes: Chop the cilantro and prepare the salsa in advance. Store them in airtight containers to save time during assembly.

Warm tortillas in bulk: Warm all corn tortillas at once in the oven wrapped in foil, rather than individually on the stove.